Slow-cooked beef chuck in a paprika-rich broth creates tender meat with deep, earthy flavor. The key is browning the beef well before simmering it low and slow with Hungarian sweet paprika and caraway seeds.
A heavy-bottomed pot holds steady heat for the 2+ hour simmer. You don't need to stir constantly or check every ten minutes.
This is what we make for meal prep Sundays or weeknight dinners when we want something that tastes like it took more effort than it actually did.
Beef chuck simmers in paprika-spiced broth until fork-tender. Success depends on searing the meat properly and maintaining a gentle simmer. The paprika must go in off-heat to avoid bitterness.
Why This Recipe Works
Beef chuck breaks down into tender chunks during the long simmer while the paprika blooms into the sauce. For a version that comes together quickly, this rich beef uses similar braising techniques with different aromatics.
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Prep Time
15 min
Cook Time
2 hours 30 min
Total Time
2 hours 45 min
Servings
6 servings
Difficulty
Medium
Category
Main Dish
Quick Tip
Sear beef well for maximum flavor
Best For
Weeknight, Meal prep
Five reasons this recipe delivers:
- Batch searing creates crust - Brown 1-inch cubes in two batches, 3-4 minutes per side, without crowding the pot
- Paprika blooms off-heat - Stir in Hungarian sweet paprika after removing the pot from direct flame to prevent burning
- Gentle simmer tenderizes - Maintain 185°F-205°F for the full 2+ hours so the beef breaks down without drying out
- Vegetables hold shape - Add bell peppers and potatoes in the last 30 minutes so they soften but don't turn to mush
- Resting thickens sauce - Let the stew sit 10 minutes off heat before serving so the liquid reduces slightly and flavors settle
What You'll Need
Shop for fresh paprika if yours has been sitting in the cupboard for more than six months. We keep a batch ready for nights like this - this creamy dip uses similar pantry spices and stores just as well.
- 2 lbs beef chuck, cut into 1-inch cubes
- Salt and pepper for seasoning
- 2 large onions, diced
- 4 cloves garlic, minced
- 1 teaspoon caraway seeds
- 2 bell peppers, chopped
- 2 medium potatoes, cubed (optional)
- 3 tablespoon Hungarian sweet paprika
- 2 tablespoon tomato paste
- 3 cups beef broth
Ingredient Details
- Beef chuck
Tough cuts with marbling break down into tender, flavorful chunks during the long simmer-skip lean cuts like sirloin - Hungarian sweet paprika
This is the signature spice-regular paprika works but lacks the vibrant color and sweet depth of the Hungarian version - Onion
Sweating diced onions until soft and golden builds the sweet base layer for the entire stew - Caraway seeds
These add earthy, anise-like undertones that balance the paprika's sweetness-don't skip them - Beef broth
Use low-sodium broth so you can control the salt level as the liquid reduces during cooking - Tomato paste
A small amount adds umami depth and helps thicken the sauce without making it taste tomato-forward - Bell peppers
Add these in the last 30 minutes so they soften but keep some texture-any color works
Ingredient Swaps
Most swaps work if you maintain the cooking time and paprika base. The beef works best when it hits the table at the same time as the main - simple rolls recipe soaks up the sauce without competing for attention.
Four swaps that hold up:
- Beef chuck → beef brisket - Similar tenderness with slightly different texture; same cooking time applies
- Hungarian sweet paprika → regular paprika - Slightly less vibrant color and authentic flavor, but still delivers the signature taste
- Bell peppers → zucchini - Less sweetness and softer texture; add in the last 20 minutes instead of 30
- Potatoes → skip them entirely - Lower starch content makes a lighter, brothier stew that works for low-carb meals
Beef Brisket
Works for: Budget cooking, similar tenderness, holds up to long simmer
Skip if: You want the most traditional texture-chuck is fattier and more forgiving
Pork Shoulder
Works for: Different flavor profile, cooks in similar time, stays moist
Skip if: You want authentic Hungarian goulash-pork changes the dish entirely
Regular Paprika
Works for: Budget-friendly, widely available, still delivers paprika flavor
Skip if: You care about vibrant color and authentic sweet depth-Hungarian is worth finding
Instructions
Plan for 15 minutes of active prep, then mostly hands-off simmering. Cool and crunchy, slaw resets your palate between bites - homemade slaw recipe cuts through the richness without extra cooking.
Five steps to tender beef:
Sear the beef - Pat 2 lbs beef chuck cubes dry, season with salt and pepper, then brown in 2 batches over medium-high heat, 3-4 minutes per side. Don't crowd the pot or the meat steams instead of searing. Remove beef and set aside.
Sweat the onions - In the same pot, cook 2 diced onions over medium heat until soft and golden, about 8 minutes. Stir in 4 minced garlic cloves and 1 teaspoon caraway seeds, cook 1 minute until fragrant.
Add paprika off-heat - Remove pot from burner, then stir in 3 tablespoon Hungarian sweet paprika and 2 tablespoon tomato paste. This prevents the paprika from burning and turning bitter. Return pot to heat, add beef back in, pour in 3 cups beef broth, bring to a boil.
Simmer low and slow - Reduce heat to low, cover, and simmer gently for 2 hours, stirring occasionally. The beef should pull apart easily with a fork. Add 2 chopped bell peppers and 2 cubed potatoes (if using) in the last 30 minutes.
Rest and adjust - Turn off heat, let stew sit covered for 10 minutes. Taste and adjust salt, add a splash of vinegar or lemon juice if it needs brightness. The sauce should coat the back of a spoon.
What to Serve With It
A good salad can make or break the plate. For a version that comes together quickly, something fresh and light balances the richness without extra fuss.
| Side Dish | Prep | Why It Works | How to Serve |
|---|---|---|---|
| Egg noodles | Easy | Absorbs sauce, quick to prepare, classic pairing | Boil 8 min, toss with butter, spoon goulash on top |
| Buttered potatoes | Easy | Traditional side, balances rich stew, simple prep | Boil small potatoes 15 min, toss with butter and parsley |
| Crusty white bread | Easy | Perfect for dipping sauce, no cooking required | Slice thick, serve warm on the side for soaking up broth |
| Steamed rice | Easy | Neutral base, soaks up sauce, stretches servings | Cook rice, serve goulash ladled over the top |
| Pickled cucumber salad | Easy | Cuts richness with acidity, refreshing contrast | Slice cucumbers thin, toss with vinegar and dill, chill 10 min |
Three ways to serve it:
- Weeknight plate: Spoon goulash over egg noodles, serve with a simple green salad and crusty bread for dipping
- Meal prep bowl: Portion goulash into containers with steamed rice, top with sour cream before reheating
- Hosting dinner: Serve family-style with spaetzle, roasted root vegetables, and pickled cucumber salad on the side
For more hearty beef dinner ideas, check the full pairing guide.
Store and Reheat
Goulash tastes better the next day after the flavors have time to meld. Store in shallow airtight containers so it cools quickly and reheats evenly without hot spots.
| Method | Time | Best For |
|---|---|---|
| 🍳 Stovetop | 8-10 min over medium heat, stir occasionally | Best flavor and texture retention, add splash of broth if needed |
| 🔥 Oven | 20 min at 325°F covered | Large portions, even heating, good for meal prep containers |
| 📦 Microwave | 3-4 min, stir halfway | Quick single servings, less ideal texture but convenient |
For best results when storing:
- Fridge storage: Keep in airtight containers up to 3-4 days-the paprika flavor deepens over time
- Freeze smart: Portion into freezer-safe containers, leave 1-inch headspace for expansion, freeze up to 3 months
- Thaw safely: Move frozen goulash to the fridge 24 hours before reheating for even warming
- Add moisture: Stir in a splash of beef broth when reheating if the sauce has thickened too much
- Skip the microwave for potatoes: If your goulash has potatoes, stovetop or oven reheating prevents them from turning gummy
Frequently Asked Questions
Yes-use pork shoulder and cook it the same way for similar tenderness. The flavor profile changes completely, so it's more of a pork stew than authentic goulash, but it works if that's what you have.
Store in airtight containers in the fridge for 3-4 days or freeze for up to 3 months. The paprika flavor actually improves after a day or two in the fridge.
The beef should pull apart easily with a fork and no longer feel chewy. If it's still tough after 2 hours, keep simmering-some cuts need closer to 2.5 or 3 hours to fully break down.
The paprika likely burned-add a pinch of sugar or a splash of vinegar to balance it. Next time, remove the pot from heat completely before stirring in the paprika.
Egg noodles, buttered potatoes, steamed rice, or crusty bread all work-they soak up the sauce and keep prep simple. Add a pickled cucumber salad or simple green salad to cut the richness.
Beef Goulash Hungarian-Style
Ingredients
Equipment
Method
- Pat beef chuck cubes dry and season with salt and pepper. Brown in two batches over medium-high heat, 3-4 minutes per side, without crowding the pot. Remove beef and set aside.2 lbs beef chuck, salt, black pepper
- In the same pot, cook diced onions over medium heat until soft and golden, about 8 minutes. Stir in minced garlic and caraway seeds, cook for 1 more minute until fragrant.2 large onions, 4 cloves garlic, 1 tsp caraway seeds
- Remove the pot from the burner and stir in Hungarian sweet paprika and tomato paste to prevent burning. Return to heat, add the beef back in, pour in beef broth, and bring to a boil.3 tbsp Hungarian sweet paprika, 2 tbsp tomato paste, 3 cups beef broth, 2 lbs beef chuck
- Reduce heat to low, cover, and simmer gently for 2 hours, stirring occasionally. Add chopped bell peppers and cubed potatoes (if using) in the last 30 minutes of cooking.2 bell peppers, 2 medium potatoes
- Turn off heat and let the stew sit covered for 10 minutes. Taste and adjust salt. Add a splash of vinegar or lemon juice if needed for brightness. The sauce should coat the back of a spoon.
Notes
- Sear beef in batches without crowding for optimal browning and flavor.
- Add paprika only off-heat to avoid bitterness and burning.
- Maintain a gentle simmer (185°F-205°F) for tender beef and prevent drying.
